Classic plum pie with custard

Vegetarian
Health score
6%
Classic plum pie with custard
65 min.
8
515kcal

Suggestions


Indulge your senses with a slice of our Classic Plum Pie, an irresistible dessert that perfectly captures the essence of summer fruit. This pie is not just a treat for your taste buds; it's a delightful celebration of plums, combined harmoniously with rich custard, making it the star of any dinner party or family gathering.

With each bite, you'll experience the sweet and tart flavors of succulent, juicy plums enhanced by a hint of warm cloves, all enveloped in a perfectly flaky shortcrust pastry. The contrast of the buttery crust against the luscious plum filling is a match made in dessert heaven. But the journey doesn’t end there; this pie is lovingly paired with a smooth, velvety custard that elevates each mouthful, making it hard to resist going for seconds—or thirds!

A delectable treat that is both vegetarian and rich in flavor, this Classic Plum Pie is surprisingly easy to prepare. With just a short list of ingredients and a cooking time of only 65 minutes, you’ll have a charming dessert that serves up to eight people. Whether it's a weekend family feast or a cozy evening in, this pie is sure to please and leave everyone asking for the recipe. So roll up your sleeves, gather your kitchen essentials, and let’s dive into creating this delightful dessert that embodies warmth and comfort.

Ingredients

  • 900 plums sliced
  • 140 brown sugar 
  • tsp ground cloves 
  • tbsp cornstarch 
  • 500 pastry crust 
  •  eggs beaten
  •  egg yolk 
  • 85 sugar 
  • 250 ml milk 
  • 250 ml double cream 
  •  vanilla pod 

Equipment

  • frying pan
  • baking sheet
  • oven
  • whisk
  • pie form

Directions

  1. Heat oven to 200C/fan 180C/gas 6 and put a large baking sheet in to heat up.
  2. Put the plums, sugar and cloves in a pan. Simmer until the sugar dissolves and the plums are juicy, 8-10 mins.
  3. Mix the cornflour with a little of the juice, then mix well into the fruit. Boil for a few mins, stirring, until thickened.
  4. For the custard, blend the yolks and sugar.
  5. Heat the milk, cream and vanilla in a pan until almost boiling, then gently pour onto the egg mix, whisking constantly. Return to a clean pan and heat gently, stirring, until the mix thickens and coats the back of a spoon. Cool quickly, then chill. Custard can be made up to a day ahead and gently reheated.
  6. Roll out two-thirds of the pastry on a floured surface. Use to line a pie dish, letting the pastry hang over the edges a little. Fill with the plums.
  7. Roll out remaining pastry, about 2.5cm bigger than the dish, then drape over the plums. Pinch edges together well, then make a small hole in the top.
  8. Brush with egg and sprinkle with sugar. Can be assembled up to 1 day ahead.
  9. Place on the hot baking sheet.
  10. Bake for 25-30 mins until golden brown, and serve hot with the custard.

Nutrition Facts

Calories515kcal
Protein7.14%
Fat33.6%
Carbs59.26%

Properties

Glycemic Index
23.09
Glycemic Load
24.38
Inflammation Score
-7
Nutrition Score
13.664782524109%

Flavonoids

Cyanidin
6.33mg
Peonidin
0.35mg
Catechin
3.25mg
Epigallocatechin
0.27mg
Epicatechin
3.6mg
Epicatechin 3-gallate
0.86mg
Epigallocatechin 3-gallate
0.45mg
Quercetin
1.01mg
Gallocatechin
0.1mg

Nutrients percent of daily need

Calories:515.1kcal
25.75%
Fat:19.52g
30.02%
Saturated Fat:9.81g
61.31%
Carbohydrates:77.45g
25.82%
Net Carbohydrates:74.59g
27.12%
Sugar:41.4g
46%
Cholesterol:157.05mg
52.35%
Sodium:340.56mg
14.81%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.34g
18.68%
Selenium:23.17µg
33.1%
Vitamin B1:0.41mg
27.49%
Manganese:0.53mg
26.7%
Vitamin B2:0.42mg
24.78%
Vitamin A:1062.35IU
21.25%
Folate:77.85µg
19.46%
Phosphorus:162.75mg
16.28%
Vitamin B3:3.1mg
15.49%
Iron:2.74mg
15.2%
Vitamin C:10.88mg
13.18%
Fiber:2.86g
11.44%
Calcium:105.01mg
10.5%
Potassium:344.68mg
9.85%
Vitamin K:10.32µg
9.83%
Vitamin D:1.45µg
9.69%
Vitamin B5:0.92mg
9.19%
Copper:0.15mg
7.62%
Vitamin B12:0.45µg
7.48%
Magnesium:26.71mg
6.68%
Vitamin B6:0.13mg
6.55%
Vitamin E:0.96mg
6.41%
Zinc:0.92mg
6.12%